Ginger pork with lemon recipe

This is a classic dish on the menu in our Tokyo store, said Meg Tanaka. Our version is brightened with plenty of lemon zest for a fresh, uplifting finish. The key to tender ginger pork is slicing the meat thinly and cooking it quickly – just until the colour changes. This keeps the pork juicy and delicate.

Ingredients (serves 4-5)

• 400-500g pork loin or shoulder, thinly sliced (less than 1cm thick; cut into bite-sized pieces)
• 1⁄2 tsp salt
• Black pepper to taste
• 2 tbsp cornflour
• Vegetable oil, for cooking
• 1 medium onion (about 150g), cut into wedges
• zest of 1⁄2 lemon, to finish

For the ginger sauce

The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.

Join more than 350,000 subscribers and keep yourself informed with a selection of The Week’s most interesting, enlightening and entertaining stories - plus daily puzzles.

Sign up

• 4 tbsp soy sauce
• 4 tbsp saké
• 4 tbsp mirin
• 4 tsp sugar
• 1 tbsp grated fresh ginger

Method

• Combine the ginger sauce ingredients. Set aside. Season the pork with salt and pepper and lightly dust with cornflour, shaking off any excess.
• Heat a frying pan with a little oil over medium heat. Add the onion and cook until softened and lightly golden. Remove and set aside.
• In the same pan, add the pork slices in a single layer. Cook over medium heat, turn once, just until the colour changes and the pork is cooked through and still juicy – take care not to overcook.
• Return the onion to the pan, then add the ginger sauce. Let it bubble and coat the pork evenly.
• Finish with freshly grated lemon zest, if you like. Serve with rice and coleslaw, shredded cabbage or steamed greens.

Taken from Osozai: Everyday Japanese home cooking by Meg Tanaka